Pour the pomegranate juice, sugar and lemon juice into a
small saucepan. Heat the mixture slowly over medium-low heat, stirring to
dissolve sugar. Allow the liquid to simmer very lightly for 60-80 minutes,
stirring every 10 minutes, until the liquid reduces by 75%. The end result
should yield about 1 to 1 ¼ cup. If it is more than this, continue reducing,
but don’t let it reduce too much or it will harden when it cools down.

Allow the syrup to cool completely. Store it in an airtight
jar or container in the refrigerator for up to 4 weeks.